Emulsions useful in beverages

a technology of emulsions and beverages, applied in the field of emulsions useful in beverages, can solve the problems of affecting the stability of adding to the complexity and length of processing the beverage, and difficult to stabilize emulsions and their resulted beverages, etc., and achieves excellent stability and high oil loading

Active Publication Date: 2011-09-29
CORN PROD DEV INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0004]It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surf...

Problems solved by technology

Weighting agents are undesirable in that they typically constitute about half the cost of the emulsion, have regulatory limits, cannot be used in natural beverages, and add to the complexity and length of processing the be...

Method used

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  • Emulsions useful in beverages

Examples

Experimental program
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Effect test

example 1

Preparation of an Emulsion of 5-Fold Orange Oil with Resulting Mean Particle Size of 0.15 Microns

[0041]The volume fraction of the oil and the LMW surfactant, the total discrete phase's volume fraction, and the weight percentage are shown in the table 1.1.

TABLE 1.1IngredientsWeight Percent.Volume fraction.Orange Oil 5X48.9%56.9%Quillaja solid extract7.5% 7.5%Water phase43.6%43.6%Total volume fraction of  60%discrete phase

One kilogram of pre-emulsion was made as follows.

[0042]The water phase was prepared by adding Quillaja extract containing 7.5% of Quillaja solid extract to 43.6%. A pre-emulsion was made by slowly adding 48.9% of 5 fold Orange oil to the water phase using an LCI high shear mixer (Model HSM-100 LCI from Charles Ross & Son Company) at 7500 rpm for 3 minutes.

[0043]The above pre-emulsion was homogenized using an APV pressure homogenizer (Model 15 MR Laboratory Homogenizer from APV Gaulin) for 3 passes at 44.8 MPa. The particle size of the emulsion was then checked. The e...

example 2

Preparation of Emulsions of Vegetable Oil with Resulting Mean Particle Size of Less than 0.2 Microns

[0044]The volume fraction of each ingredient and the total volume fraction of the discrete phase of all three samples are shown in the table 2.1 and the weight percentages of all three samples are shown in table 2.2.

TABLE 2.1Volume fractionIngredientsSample 1Sample 2Sample 3Vegetable oil53%52%53%Tween 6012%10%11%Total discrete phase65%62%64%volume fraction

TABLE 2.2Weight percentageIngredientsSample 1Sample 2Sample 3Vegetable oil49%48%49%Tween 6012%10%11%Water39%42%40%

One kilogram of pre-emulsion was made as follows.

[0045]Tween 60 was heated to 65° C. to be fully liquefied. The water phase was prepared by adding 12%, 10%, or 11% of liquefied Tween 60 to 60° C. water at the amount of 39%, 42%, and 40% for sample 1, 2, and 3 respectively. The pre-emulsion were made by slowly adding the vegetable oil to the water phase using an LCI high shear mixer (Model HSM-100 LCI from Charles Ross & S...

example 3

Comparison of Emulsions of 5 Fold Oil with Discrete Phase Volume Fraction Outside the Claimed Range

[0046]Both volume fraction of the ingredients and total volume fraction of discrete phase of all 4 samples are shown in table 3.1. The weight percentages of all of the ingredients are shown in table 3.2

TABLE 3.1Volume fractionIngredientsSample 1Sample 2Sample 3Sample 45 fold Orange oil  33%38%43%51%Tween 60   4%12%15%17%Quillaja Solid extract 0.84%1.73% 0.84%   2%Total discrete phase37.84%51.73%  58.84%  70%volume fraction

TABLE 3.2Weight percentageIngredientsSample 1Sample 2Sample 3Sample 45 fold Orange oil28.38%32.98%36.98%43.86%Tween 60   4%  12%  15%  17%Quillaja Solid extract 0.84% 1.73% 0.84%   2%Water66.78%53.59%47.18%36.14%

One kilogram of pre-emulsion was made as follows.

[0047]Tween 60 was heated to 65° C. to be fully liquefied. The water phase was prepared by adding the liquefied Tween 60 (4%, 12%, 15%, or 17%) and Quillaja solid extract (0.84%, 1.73%, 0.84%, or 2%) to 60° C. w...

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Abstract

It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surfactant. Such emulsions have high oil loading and a small mean particle size of less than 0.2 microns. Further, such emulsions may be used in beverages without weighting agents.

Description

FIELD OF INVENTION[0001]This invention relates to emulsions useful in beverages with a discrete phase volume fraction of 60% to 67% comprising at least one low molecular weight surfactant and having a mean particle size less than 0.2 microns, the method of making the emulsions, and compositions containing the emulsions.BACKGROUND OF THE INVENTION[0002]Quillaja is a surfactant extracted from the inner bark of soap bark trees, Quillaja Saponaria Molina, an evergreen native to Chile and Peru. Containing saponins, it is often used as a substitute for soap and as an agricultural spray adjuvant. Quillaja is also used in pharmaceuticals, food products, personal care products, and fire-fighting foams.[0003]Weighting agents are used in a significant portion of the beverage emulsions on the market today. Weighting agents are undesirable in that they typically constitute about half the cost of the emulsion, have regulatory limits, cannot be used in natural beverages, and add to the complexity ...

Claims

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Application Information

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IPC IPC(8): A23D7/00C09K23/42A23L29/10C09K23/56
CPCA23L2/52A23L1/035A23L29/10
Inventor TRAN, IRENELI, JASON Z.
Owner CORN PROD DEV INC
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